Chunky Guatemalan Guacamole
- Ready In:
- Put avocados into bowl and mix with lime juice.
- Mix in other ingredients gently. Serve as soon as possible.
- You do not need salt with this unless you are one who cannot do without it.
- We use a couple jalapenos, but serrano or whatever juicy green chile you like should work fine.
- We eat this all year round and at least once a week. It's good for you! In hot weather we eat all of it between the two of us as a main course with tortillas or chips.
- My husband insists on having green onion in anything with onion, so I add this too, but it is not in the original recipe.
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This recipe is quite close to one that I was given by a lady in Guatemala. Mine uses more tomato, seeds removed and coarsely chopped, in equal proportion to avocado. All ingredients EXCEPT avocado are prepared and blended first in large bowl. We also use green onions, or red onions for fuller but less harsh flavor. Lots of cilantro, lots of lime juice and also lime zest. Another friend of mine, also from Guatemala, says that the key to Guatemala Guacamole is the lime. Don't forget several cloves of garlic---I use at least three cloves of garlic for every avocado!
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I love food and love to cook, thanks to my mother who loved to cook and taught me to appreciate it. What a gift! But I went farther than that and love to explore food from all over the world. I have so many condiments and spices that my huge lazy susan is tipping over and I have spices etc in the back closet by the garage and in the basement. My husband is Iranian. We both cook Iranian food, and Afghan food too as our adopted "family" here is Afghan. I recently learned some great Ghanaian dishes from friends from there. And great Calabrese recipes from my closest friend. I also design jewelry with the same passion that I cook.